KALUA PIG - SHREDDED PORK LIKE SERVED AT A HAWAIIAN LUAU
Make Hawaiian kalua pig, the main course at any luau, at your home from pork butt purchased at your local supermarket.
Provided by John Fischer
Categories Entree
Time 5h45m
Yield 10
Number Of Ingredients 4
Steps:
- Trim any excess fat from the roast.
- Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate the meat.)
- Rub with salt and liquid smoke. Wrap the roast with banana leaf or in the absence of same, place whole bananas on top of meat .
- Cut the ribs from the ti leaves and wrap over the banana leaf. Substitute aluminum foil, if ti leaves are not available. (Ti leaves, however, can often be obtained from your local florist especially on the West Coast).
- Tie the leaves securely with twine.
- Roast in a 325 F to 350 F oven for about 45 minutes per pound. When the meat is done, remove the ti leaves, the banana leaf (or bananas) and shred the pork.
Nutrition Facts : Calories 622 kcal, Carbohydrate 3 g, Cholesterol 195 mg, Fiber 0 g, Protein 53 g, SaturatedFat 16 g, Sodium 1743 mg, Sugar 2 g, Fat 43 g, ServingSize (10 servings), UnsaturatedFat 0 g
KALUA BURIED PORK SHOULDER
With this genius grill hack, you can serve tender, juicy Hawaiian-style pork for a crowd, minus the hassle of digging a hole in your backyard as traditional recipes demand.
Provided by Food Network Kitchen
Categories main-dish
Time 10h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the pork: Season the pork shoulder generously with salt and pepper. Lay the pork in the middle of a banana leaf and wrap the leaf around it. Rotate the pork a quarter turn and wrap with another leaf. Repeat with the remaining leaves. Wrap with heavy-duty foil twice to make sure it is completely encased. Line the bottom of an 8- to 10-quart cast-iron Dutch oven with a cast-iron lid with a damp paper towel. Put the pork on the paper towel and cover with the lid. Set aside.
- Fill a charcoal chimney completely full with charcoal and light it. Once it is lit and starting to ash over, carefully move the chimney to a heatproof surface. Remove the top grilling rack of a kettle-style charcoal grill (you will not need it for grilling). Put the Dutch oven in the middle of the bottom grate of the grill. Put unlit charcoal pieces all around the Dutch oven and then empty the chimney on top of it. Using metal tongs, spread out the hot coals so they are on top of the Dutch oven as well as all around the sides (depending on the size of your grill you may need to add another chimney full of charcoal). Keep the grill uncovered and fully vented for 10 to 15 minutes to get the unlit coals started. Then put the lid on and close the bottom and top vents about 90% of the way. Cook the pork, checking every so often to make sure the grill is still hot and the temperature is hovering around 250 degrees F (add more lit charcoal as needed to maintain temperature), until completely tender, about 10 hours.
- For the coleslaw: Meanwhile, combine the coleslaw mix with the rice vinegar, chiles, mango, scallions, pineapple and 1 teaspoon salt. Cover and refrigerate while the pork cooks, at least 2 hours. You can also prepare the slaw the day before.
- Carefully remove the Dutch oven from the ashes. Remove the lid and use scissors to cut an X through the top of the foil and banana leaves, all the way to the meat. Shred the meat with 2 forks, season with salt and pepper and toss to combine the meat with the juices.
- Sandwich some pork and coleslaw between the split rolls and secure with luau-inspired toothpicks.
KALUA PORK
Planning a luau-themed party? This Kalua pork is the perfect main dish for your get-together. It's a no-fuss crowd-pleaser meal and it's easy to clean up! A Hawaiian friend shared this recipe with me while I was stationed in Pearl Harbor several years ago. -Becky Friedman, Hammond, Louisiana
Provided by Taste of Home
Time 8h10m
Yield 18 servings.
Number Of Ingredients 4
Steps:
- Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 205 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 504mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
LAU LAU
Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.
Provided by Ben S.
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
- Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
- Place the bundles in a large steamer, and steam for 3 to 4 hours.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 7.6 g, Cholesterol 98.7 mg, Fat 13.3 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 2.6 g, Sodium 1422 mg, Sugar 3.4 g
LUAU PORK
I got this recipe out of a convection oven cookbook and I have had excellent results every time I have made it. It produces a very nice Hawaiian-type pulled pork. It is very good for theme parties (luaus, tropical, etc.). The leftovers (if any) make delicious sandwiches.
Provided by MA in Florida
Categories Pork
Time 3h20m
Yield 16-18 serving(s)
Number Of Ingredients 7
Steps:
- Place a large sheet of heavy duty foil in a baking pan.
- Put roast on top and sprinkle with remaining ingredients.
- Seal very tightly. You might want to wrap it a second time.
- Turn on oven to 300°(convection)or 325°(conventional).
- Place pan on lower rack of oven and bake for 3 to 4 hours. Meat should fall apart and be very tender and juicy.
- To serve, shred the pork and mound on a platter and garnish.
Nutrition Facts : Calories 318.5, Fat 22.2, SaturatedFat 7.7, Cholesterol 93.6, Sodium 777.4, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 27.1
LAU LAU (KALUA PORK WITH BUTTERFISH WRAPPED IN TARO LEAVES)
Provided by Food Network
Categories main-dish
Time P1DT7h40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine 2 cups water with the Liquid Smoke and sea salt in a large bowl. Add the pork butt and let marinate in the refrigerator for 24 hours.
- Cut the stems off the taro leaves and soak the leaves in a large bowl or salad spinner filled with water for 20 minutes. Rinse the leaves, then repeat soaking for 20 minutes and rinse again.
- Place a 14-inch square of foil on a work surface and spray with nonstick cooking spray. Place 1 taro leaf on the foil, then center about 12 ounces of the pork butt and 2 ounces of the butterfish on top (overlap several taro leaves if necessary to fit). Wrap the taro leaf over the filling, folding in from the sides first so that it completely covers the filling, then roll shut like a burrito, using additional taro leaves to wrap over any tears. Wrap in another 1 to 2 layers of leaf (you will need 6 to 8 ounces of leaves, total, for each packet). Tightly fold the foil over the packet to completely cover the taro leaves. Repeat with the remaining leaves, pork butt and butterfish. Reserve remaining pork butt for another use.
- Place the Lau Lau packets in a large steamer pot, cover and cook for 6 hours. Add water to the steamer as needed.
LUAU PORK LETTUCE WRAPS
I first made this recipe when our family took a trip to a beach house in Florida. On my night to cook, I did a luau theme and used this recipe as the appetizer. These are still a favorite today! -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Rub salt and pepper over roast; transfer to a 5- or 6-qt. slow cooker. Combine ketchup, hoisin and chili sauce; pour over roast. Top with mushrooms, onion and pineapple. Cook, covered, on low until pork is tender, 6-8 hours., Remove roast; cool slightly. Strain cooking juices. Reserve vegetables and 1/2 to 1-1/2 cups juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks. Return pork and reserved vegetables slow cooker; pour desired amount of reserved cooking juices over pork mixture and stir to combine. Stir in water chestnuts; heat through. Serve in lettuce leaves; top with green onions, if desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add broth if necessary. Serve with lettuce.
Nutrition Facts : Calories 242 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 1017mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 2g fiber), Protein 24g protein.
LUAU PORK
Steps:
- CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
- PUT the pork in a large slow cooker (at least 6 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the pineapple juice, soy sauce, vinegar, bottled smoke, garlic, chiles, and ginger. Place the whole banana on top of the meat.
- COVER and cook on high for 5 to 6 hours or on low for 8 to 10 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
- DISCARD the banana. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily.
- To serve the barbecue later, Cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
- To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.
More about "luau pork food"
16 EASY HAWAIIAN SIDE DISHES YOU’LL LOVE - INSANELY GOOD …
From insanelygoodrecipes.com
10 BEST LUAU VEGETABLES RECIPES | YUMMLY
From yummly.com
10 LUAU FINGER FOOD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
LUAU PORK STIR-FRY RECIPE - PILLSBURY.COM
From pillsbury.com
HAWAIIAN SLOW COOKER KALUA PORK - DINNER, THEN DESSERT
From dinnerthendessert.com
CROCK POT LUAU PORK WITH CAULI RICE - BEAUTY AND THE …
From beautyandthefoodie.com
SMOKED KALUA PORK - HEY GRILL, HEY
From heygrillhey.com
21 FOODS TO HAVE AT YOUR NEXT LUAU PARTY - BIG ISLAND …
HAWAIIAN STYLE SLOW COOKER KALUA PORK - PINEAPPLE AND …
From pineappleandcoconut.com
WHAT IS KALUA PIG? - HAWAII LUAUS™
From luaus.org
LUAU PARTY | ALLRECIPES
From allrecipes.com
HAWAIIAN LUAU FOOD - COMMON DISHES AT HAWAII LUAUS
HAWAIIAN PULLED PORK (KALUA PORK RECIPE) - WEST VIA MIDWEST
From westviamidwest.com
CREATIVE HAWAIIAN LUAU PARTY FOOD IDEAS – INSTACART
From instacart.com
LUAU PORK RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KALUA PUA'A (PORK ROAST) RECIPE | POLYNESIAN CULTURAL CENTER
From polynesia.com
LUAU RIBS - THE MIDNIGHT BAKER
From bakeatmidnite.com
21 LUAU PORK SHOULDER RECIPE - SELECTED RECIPES
From selectedrecipe.com
LUAU STEW - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
KALUA PORK (SLOW COOKER, INSTANT POT, OVEN) - COOKING CLASSY
From cookingclassy.com
LUAU PORK - GLUTEN FREE RECIPES
From fooddiez.com
SLOW COOKER KALUA PORK – EASY, JUST 3 INGREDIENTS!
From skinnytaste.com
LUAU PORK CHOPS RECIPE - FOOD.COM
From food.com
LUAU FOOD PORK - RECIPES | COOKS.COM
From cooks.com
SMOKED KALUA PORK RECIPE WITH BANANA LEAVES - STATE OF DINNER
From stateofdinner.com
POI, OH POI - BEST TRADITIONAL HAWAIIAN LUAU FOOD (UPDATED 2021)
From flightcentre.ca
HAWAIIAN LAU LAU - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
KALUA PORK (SLOW COOKER, INSTANT POT, OR OVEN)
From thestayathomechef.com
OUR 15+ BEST LUAU PARTY FOOD RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
20 PHENOMENAL LUAU FINGER FOOD RECIPES 2022
From heythattastesgood.com
PAPA TOTTORI'S (TARO BRAND) EASY PORK LUAU - HAWAIIAN RECIPES
From cookinghawaiianstyle.com
PORK LUAU STEW RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLOW COOKER PORK LUAU | FOOD FOR NET
From foodfornet.com
PORKY'S LUAU | FRESH PORK DOG FOOD – A PUP ABOVE
From apupabove.com
LUAU STEW | FAMOUS HAWAIIAN FOOD | EPERSIANFOOD
From epersianfood.com
HAWAIIAN STYLE SLOW COOKER KALUA PULLED PORK - THE RECIPE CRITIC
From therecipecritic.com
BEST-EVER KALUA PORK – MY HAWAIIAN FAMILY'S TREASURED RECIPE!
From playswellwithbutter.com
LUAU PORK - RECIPE | COOKS.COM
From cooks.com
KALUA PIG PORK BUTT SMOKER RECIPE - THE SPRUCE EATS
From thespruceeats.com
HAWAIIAN PORK: JUST 3 INGREDIENTS TO MAKE THIS LUAU FAVORITE AT …
From attagirlsays.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love